I bring you one of the rarer blind kitchen experiment/pantry surprise masterpieces: chicken slow-cooked in orange juice and a medley of other items I found at the back of the fridge.
Plan for however many eaters you have, this recipe is just a guideline for your own ideas/limited pantry items!
DELISH. Trust me.
2+ chicken breasts or thighs, boneless & skinned
orange juice (plus maybe a lil zest if you’ve got a real orange?)
canned chipotle peppers, minced
garlic cloves, minced
broth of some sort or just water
mustard, a dollop or more
salt and pepper
optional: a dash of Worcestershire sauce
cauliflower, broken into florets and chopped small
scallions, sliced thinly on a diagonal slant
vinegar, cider or white balsamic nice
salt and pepper
optional, for serving:
bread, lightly toasted
Put chicken in a large saucepan and cover with OJ. If you don’t have enough, supplement with broth or water.
To the pot, add the minced garlic and a dollop of a grainy or creamy yellow mustard. S&P.
Now, scrape in a SMALL amount of the minced chipotles. Once the chicken is poached, you can add more chipotle later if needed. (Same goes for mustard.) A little flavor goes a long way and the slow-cooking really brings out the intensity of flavors more.
Cook the chicken over a low heat for the following four hours while you read a book or something. Check back intermittently to make sure you refill the pot when the juice/broth level boils down- the tenderest chicken here comes from complete saturation during the cooking process. (I know this because I have a tendency to wander off and not do anything intermittently- hence lack of cook-the-chicken photo evidence.)
Finish the chicken by removing the pan from the heat and using two forks to shred the meat. At this point, it should break apart almost as if melting. Return pan to stove and simmer until ready to serve.
Make sure your cauliflower is broken into bite-size pieces.
In a mixing bowl, toss the cauliflower pieces with scallion slices. Gingerly add in sips of cider (or other, go nuts) vinegar to adjust the mix to the vinegary intensity (or lack thereof) you’re hoping for. I personally am a vinegar fan, but if you don’t feel the mildness of the cauliflower is enough of a complement, feel free to add in a pinch of sugar or a little honey. S&P, to taste.